| Industry 4.0 for Thai SMEs: implementing open innovation as innovation capability management P Naruetharadhol, WA Srisathan, N Gebsombut, P Wongthahan, ... International Journal of Technology 13 (1), 48-57, 2022 | 29 | 2022 |
| How sauce color affects consumer emotional response and purchase intention: A structural equation modeling approach for sensory analysis C Ketkaew, P Wongthahan, A Sae-Eaw British Food Journal 123 (6), 2152-2169, 2021 | 18 | 2021 |
| Quality Improvement of Reduced‐Salt, Phosphate‐Free Fish Patties from Processed By‐Products of N ile Tilapia Using Textural Additives and Bioactive Rice Bran Compounds P Wongthahan, S Thawornchinsombut Journal of Texture Studies 46 (4), 240-253, 2015 | 18 | 2015 |
| Sensory lexicon and relationships among brown colour, saltiness perception and sensory liking evaluated by regular users and culinary chefs: A case of soy sauces P Wongthahan, A Sae‐Eaw, W Prinyawiwatkul International Journal of Food Science & Technology 55 (7), 2841-2850, 2020 | 13 | 2020 |
| Consumers’ Intention to purchase functional non-dairy milk and gender-based market segmentation T Pienwisetkaew, P Wongthahan, P Naruetharadhol, S Wongsaichia, ... Sustainability 14 (19), 11957, 2022 | 7 | 2022 |
| Consumers' emotional responses evoked by fermented rice noodles containing crickets and/or mango peel: impact of product information and prior insect consumption WW Maw, A Sae‐Eaw, P Wongthahan, W Prinyawiwatkul International Journal of Food Science & Technology 57 (9), 6226-6236, 2022 | 7 | 2022 |
| Ideating A Sustainable Swine Feed Prototype: A Qualitative Approach in Farmers’ Pain Point Identification and Product Development S Wongsaichia, P Naruetharadhol, P Wongthahan, C Ketkaew Sustainability 14 (7), 4080, 2022 | 4 | 2022 |
| Descriptive sensory characteristics of cooked mixed rice prepared by a different method using Rate-All-That-Apply and Quantitative Descriptive Analysis S Mao, A Sae-Eaw, P Wongthahan, W Prinyawiwatkul Asia-Pac J Sci Technol 25, 1-14, 2020 | 1 | 2020 |
| Factors affecting customer attitudes towards alternative cricket protein and the concept of novel products in China and Thailand P Wongthahan, S Chandeewanta, K Phromthep, L Hengboriboon CyTA-Journal of Food 22 (1), 2326061, 2024 | | 2024 |
| Amino acid composition and chemical properties of protein noodles incorporated with cricket (Gryllus bimaculatus De Geer) powder. W Wannasupchue, P Wongthahan International Food Research Journal 31 (2), 2024 | | 2024 |
| Methodology of Curriculum Trail Improvement for Chinese Intensive Course: A Case of Thai Students of High Vocational Certificate in Railway Transportation S Chandeewanta, P Wongthahan | | |
| Factors Affecting Customers’ Perception of Chinese Sausage Products in Thailand T Sayut, P Wongthahan, K Ponsree | | |
